Restaurant Smallwares Checklist — Interactive & Printable

Prep station

0 of 10

Cutting boards, color-coded by food type Chef's, paring, serrated & boning knives per the menu Knife guards, sharpening steel & stone or system Mixing bowls, full range of sizes Measuring cups, spoons & a portion scale Whisks, spatulas, bench scrapers & silicone scrapers Peelers, graters, zesters & a guarded mandoline Colanders, strainers, china caps & fine-mesh sieve Sheet pans, half sheets & pan racks Food mill, ricer or blender attachments if the menu calls

Line station

0 of 10

Plating & pass

0 of 6

Portion scoops in marked sizes Sauce spoons, plating spoons & offset tools Ring molds & timbales if presentation calls Plate covers & heat-lamp area supplies Check rail or ticket system holder Wipe-down bottles & towels dedicated to plate edges

Storage & receiving

0 of 7

Clear food boxes with snap lids Round & square containers, graduated sizes Labels, dispensers & markers for date rotation Dunnage racks & shelving accessories Dedicated scoops for bulk dry goods Sheet pan racks & covers for staging First-in-first-out organization aids

Cleaning & warewashing

0 of 6

Bus tubs & dish racks matched to your machine Three-compartment sink: brushes, scrapers, test strips Sanitizer buckets & color-coded towels Floor squeegees, brooms & wet floor signs Drain brushes & grease management tools Glove & apron storage at each station

The opening-day smallwares checklist.

Prep station

Line station

Plating & pass

Storage & receiving

Cleaning & warewashing

Bring the list, pick the items up.